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Home » Holiday

Chocolate Gingerbread Cookies

Published: Dec 4, 2020 by Jenn ·This post may contain affiliate links ·

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Chocolate cookies in a dark plate sprinkled with sugar.

Chocolate Gingerbread Cookies don't need much of introduction, because the name speaks for itself. Big soft gingerbread cookies with a light chocolate flavor and a dusting of powdered sugar will be devoured in no time. I've even added chopped dark chocolate and candied ginger for a little extra yummy goodness.

Soft Chocolate Gingerbread Cookie Recipe

No Chill Soft Gingerbread Cookies

I love the taste of Gingerbread, but prefer soft cookies to crispy ginger snaps ( I save ginger snaps for tart crust!) With a quick mix of ingredients, these babies will be baked and ready to eat in under 20 minutes. Get your glass of milk poured!!

Gifting Cookies

These cookies make excellent edible holiday gifts. Line a metal cookie tin with parchment paper, place down two rows of cookies, with a sheet of parchment paper in between. Or wrap them in plastic wrap and place in a gift bag!

Chocolate cookie on a black pie pan sprinkled with powdered sugar.

Ingredients for Gingerbread

Unsulphered Molasses

Molasses is the key flavor for these holiday cookies. Mixed with spices it adds a warm, sweet, almost smokey flavor profile for this soft cookie.

Cocoa and Chocolate

Cocoa powder and chunks of dark chocolate transform this simple gingerbread cookie recipe into a lovely chocolate cookie.

Candied Ginger

Of course we need extra ginger in these cookies. I love the chewy texture of candied ginger, plus the added zing it gives to the classic gingerbread taste.

Black pie pan filled with chocolate cookies that are sprinkled with powdered sugar.

How to Make Chocolate Gingerbread Cookies:

  • Cream butter and sugar together for a smooth cookie dough.
  • Make sure the butter is room temperature and not melted.
  • To achieve room temperature butter I have 2 options.  One is to set butter on the counter for 2-3 hrs prior to baking. The second is to microwave for 10-12 seconds to slightly soften. Cold butter will result in uneven chunks. Melted butter will alter the soft consistency of the final cookies.
  • Use dark brown sugar for a little extra molasses flavor.
  • Scoop dough with a 2 tablespoon Ice cream scoop for big cookies.
  • No need to flatten the cookie dough balls, they will spread as they bake!
  • Under bake your cookies a couple minutes for a melt in the mouth texture.
  • Lightly dust with powdered sugar for a hint of sweetness.
  • Make ice cream sandwiches with your favorite flavor, wrap and keep in the freezer.
  • Drizzle or stack together with Homemade Caramel Sauce for a yummy fall dessert.

How to Store Gingerbread Cookies

Place cookies in an air tight container for a week of freshness at room temperature. Or wrap individually in plastic wrap and place in a freezer safe bag and freeze for up to 2 months.

More Gingerbread Recipes to Try

  • Gingerbread Cake
  • Eggnog Gingerbread Thumbprint Cookies
  • Baked Gingerbread Doughnuts
  • Maple Syrup Cookies
Soft Chocolate Gingerbread Cookie Recipe
Jenn Davis

Chocolate Gingerbread Cookies

5 from 9 votes
Soft Chocolate Gingerbread Cookies made with molasses, pumpkin spice, dark cocoa, and light brown sugar. 
Print Recipe Pin Recipe Ingredient Tips
Prep Time 5 minutes mins
Cook Time 16 minutes mins
Total Time 21 minutes mins
Servings: 14 large cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition

Ingredients

  • 2 Cups (256 g) All Purpose Flour, sifted
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ Cup (30 g) Dark Cocoa Powder
  • 2 teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 12 tablespoon Unsalted Butter, softened at room temperature
  • ¾ Cup (150 g) Light Brown Sugar
  • ¼ Cup ( 85 g) Molasses
  • 2 Eggs
  • 1 cup dark chocolate, chopped into small chunks
  • ½ cup candied ginger, chopped into small pieces
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Method
 

  1. Preheat Oven to 350 F (180 C). Line two cookies sheets with parchment paper.
  2. Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, baking soda, and salt in a medium bowl and set aside.
  3. In bowl of stand mixer beat together the butter and brown sugar, using paddle attachment at medium high speed until fluffy. About 2-3 minutes.
  4. Scrape sides and bottom of mixer bowl with spatula and again as needed.
  5. Pour molasses and eggs into stand mixer, mixing until combined.
  6. Slowly spoon dry mixture into wet, continuing on medium speed until a cookie dough is formed. Add chopped chocolate and ginger, mix to combine.
  7. Scoop cookie dough with 2 tablespoon Ice Cream scoop onto cookie sheet. Spacing 2 inches apart.
  8. Bake for 15-17 minutes until cookies have flattened and edges are beginning to harden.
  9. Set cookies on cooling rack for 5 minutes before eating.

Nutrition

Calories: 250kcal

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Reader Interactions

5 from 9 votes (8 ratings without comment)

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Comments

  1. Jenn

    September 20, 2018 at 7:28 am

    Hi Ruby! Yes its 3/4 Cup butter:) Hope you enjoy them!!

    Reply
  2. Kaley

    July 31, 2019 at 2:14 pm

    These look amazing! I can't wait to try this recipe!

    Reply
    • Jenn

      August 03, 2019 at 9:56 pm

      I love these big soft cookies!! Enjoy!

      Reply
  3. Caroline

    December 08, 2019 at 5:28 pm

    5 stars
    just made these for a holiday cookie exchange! They are so light and fluffy and absolutely delicious. Definitely making again!

    Reply
  4. Zuzana Dafcikova

    December 18, 2019 at 9:39 am

    Hi, may I use honey instead of molasses?

    Reply
    • Jenn

      December 18, 2019 at 10:10 am

      You can use honey or maple syrup, the texture may change though.

      Reply
  5. Kim

    December 20, 2021 at 5:37 pm

    How many ounces of chocolate?

    Reply
5 from 9 votes (8 ratings without comment)

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